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Khatta Dhokla
This recipe is about making best soft and spongy khatta dhokla in traditional way. It requires fermentation of batter to get desired sourness and make it spongy. It is best enjoyed when served with lasun chutney and ground nut oil.
For Batter:
1/2 cup Chana Dal(Gram Lentils)
1 cup Rice
1½ tablespoons Chilli-Ginger-Garlic Paste
1/2 cup Sour Curd
1/2 cup Water
3/4 teaspoon Eno Fruit Salt (or 1/4 teaspoon Baking Soda)
1/4 teaspoon Turmeric Powder, haldi
1 teaspoon Oil
For Tempering:
2 tablespoons Oil
1/2 teaspoon Mustard seeds
1/2 teaspoon Cumin seeds
1/2 teaspoon Sesame Seeds, til
4-5 leaves Curry Leaves
2 tablespoons chopped Fresh Coriander Leaves
  1. Soak chana dal and rice in water overnight or for around 8 hours.
  2. Drain excess water and grind them with curd and water (approx. 1/2 cup) to make a smooth batter in a mixer grinder. Batter should not be diluted or too thick, its consistency should be like idli batter.
  3. Transfer it to a large bowl and add salt and turmeric powder. Mix well and put it to ferment in warm place for 6-8 hours.
  4. Grease steamer plates (thalis) with oil. Pour 2-3 glass water at bottom of the steamer and heat it over medium flame. Add 1 teaspoon oil and chilli-ginger-garlic paste in fermented batter and mix them properly. Add eno fruit salt and stir in one direction for 1 minute.
  5. After stirring for a minute, you will notice bubbles on the surface of a batter and its size is increased.
  6. Pour it immediately in to greased plates and fill them until half its capacity.
  7. Sprinkle cumin seeds and red chilli powder on top and place them into steamer.
  8. Steam it for 10-15 minutes over medium flame. After 10-15 minutes, insert a knife in the center and check if it comes out clean. If it does, then it is ready otherwise steam it more.
  9. Let it cool for few minutes and cut it into small squares.
  10. Heat 2 tablespoons oil in a small tempering pan. Add mustard seeds and cumin seeds. When they begin to crackle, add sesame seeds and curry leaves. Sauté for 30 seconds.
  11. Turn off flame and pour it over dhokla and mix well to coat dhoklas evenly with tempering. Transfer khatta dhokla to a serving plate and garnish with chopped coriander leaves and serve.
Tips and Variations:
  • Do not make batter too thick or too thin. Otherwise it will not come out spongy.
  • If you are using baking soda in place of Eno, then follow the given directions.
    1. Make a mixture of 1 teaspoon oil, 1 teaspoon water and 1/4 teaspoon baking soda in a small bowl.
    2. Heat this mixture for 30 seconds and immediately pour into the batter; mix well and then pour batter into greased thali in step-6. Follow the remaining steps as given above to cook dhokla.
Taste: Sour
Serving Ideas: It tastes best with green chutney and ground nut oil. Serve it with tea/coffee with as an evening snack or light dinner.

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